Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a cruet or jar with a lid, combine pineapple juice, red wine vinegar, oil, pepper and salt. Cover and shake well. In a large bowl, toss together the lettuce, pineapple, macadamia nuts, green onions and bacon. Pour dressing over salad and toss to coat. Garnish with toasted coconut.

Clam Bake

8 medium red potatoes, scrubbed

1 pound clams in shell, scrubbed

1 pound mussels, cleaned and debearded

1/2 pound unpeeled large shrimp

1 (48 fluid ounce) can chicken broth

1/4 cup dry vermouth (optional)

3/4 cup butter, divided

1 loaf French bread

Place potatoes in a layer in the bottom of a large pot. Cover with a layer of clams, then mussels, and finally the shrimp. Pour in the vermouth and enough chicken broth to fill the pot halfway. You may not need all of the broth, depending on the size of your pot. Cut half of the butter into cubes and place on top of the seafood. Cover with a lid, and seal tightly with aluminum foil. Bring to a boil, then simmer over medium-low heat for 45 minutes. Remove from the heat, and carefully remove the foil and lid. Remove the seafood and potatoes from the liquid to serve. Melt 1/2 remaining butter, and divide into 4 individual dishes for dipping. Serve with the rest of the butter and French bread.

Grilled Marinated Shrimp

1 cup olive oil

1/4 cup chopped fresh parsley

1 lemon, juiced

2 tablespoons hot pepper sauce

3 cloves garlic, minced

1 tablespoon tomato paste

2 teaspoons dried oregano

1 teaspoon salt

1 teaspoon ground black pepper

2 pounds large shrimp, peeled and deveined with tails attached

Skewers

In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

Bring a large pot of lightly salted water to a boil. Add pasta, and cook until tender, about 8 minutes. Add broccoli florets and asparagus to the boiling water during the last 5 minutes. Drain, and run under cold water to cool. In a large serving bowl, stir together the diced chicken, kidney beans, black olives, green pepper, cherry tomatoes, feta cheese and Italian dressing. Stir in the pasta, broccoli and asparagus. Season with salt and pepper. Best if chilled for a couple of hours before serving.

Hawaiian Plantation Iced Tea

1 quart barely boiling hot water

4 orange pekoe tea bags

1 quart ice cold water

1 (16 ounce) can pineapple juice

1/2 cup simple syrup (optional)

1 fresh pineapple, peeled, cored, and cut into spears

Pour the barely boiling hot water into a large pitcher, and add the tea bags. Steep the tea 2 to 4 minutes. Remove the tea bags, and pour in the ice water. Pour in the pineapple juice. Refrigerate until thoroughly chilled, about 1-1/2 hours. Pour the tea over ice, garnish with pineapple spears, and serve.

Berry Smoothie

1 cup milk

1 cup frozen unsweetened strawberries

1 cup frozen unsweetened raspberries

3 tablespoons sugar

1 cup ice cubes

Place the milk, berries and sugar in a blender; cover and process until smooth. Add ice cubes; cover and process until smooth.

Thoroughly blend milk and softened ice cream in a bowl. Add pie filling mix and beat slowly until well blended, about 1 minute. Pour immediately into pie shell. Chill until set and top with Cool Whip and your favorite garnish. Yum!